Rice Porridge (Okayu お粥)
My Mom used to bring this rice porridge (okayu お粥) to my bed when I had a cold 😷🤒. Try making this okayu when you aren't feeling well. Or if it's just really freakin' cold ☃️ and you don't feel like cooking. I guarantee it will warm you right up and you'll feel comforted and nourished.
Rice Porridge (Okayu お粥)
Serves: 2
- 1/2 cup washed and cooked leftover white short grain rice
- 2-1/2 cups filtered water (rice to water ratio is 1:5)
- Handful washed and chopped spinach
- Sliced green onions
- Sesame seeds
- Cooked leftover salmon or other fish
- Japanese pickled plums (umeboshi 梅干し)- especially good for upset stomach or nausea
- Shaved bonito fish flakes (katsuobushi 鰹節)
- Soft cooked egg
- Sea salt or soy sauce to sprinkle/drizzle
- Place rice in a medium-sized pot. Pour 2-1/2 cups filtered water over it, set on medium heat. When it comes to a boil, stir to make sure nothing is sticking to the bottom.
- Lower to a simmer (uncovered) for 30 minutes, stirring occasionally.
- Turn off the heat and stir in a handful of spinach.
- To add even more flavor and depth, simmer rice in bone broth, chicken broth or dashi (recipe coming soon) instead of water.
- That's it!
Head here to visit our Modern Heirlooms web shop, where I've thoughtfully co-created ritual objects with my favorite artisans (in limited runs) to help you elevate your sacred rituals.
I truly believe that cuisine is the most accessible gateway into learning more about our rich heritages. In addition to food, there are so many ways to celebrate, honor, and even reclaim, our time-honored traditions. I believe ritual objects really help anchor us in these moments-- especially around the table.